‘Kitsune’ Udon
’Kitsune’ means ‘Fox’ in Japanese. ‘Kitsune Udon’ can be literally translated as ‘Fox Udon’ but it has nothing to do with the foxes. No one knows why this Udon dish is called with its name. As a food, ‘Kitsune’ is ‘Abura-age’ (Fried Thin Tofu) that is seasoned and added to noodle dishes as a topping.
‘Kitsune’ Udon
’Kitsune’ means ‘Fox’ in Japanese. ‘Kitsune Udon’ can be literally translated as ‘Fox Udon’ but it has nothing to do with the foxes. No one knows why this Udon dish is called with its name. As a food, ‘Kitsune’ is ‘Abura-age’ (Fried Thin Tofu) that is seasoned and added to noodle dishes as a topping.
Cooking Instructions
- 1
Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required.
*Note: If you don’t have the microwave, soak in hot water is alternative option. - 2
Cut each Abura-age in half. Place in a saucepan, add Dashi Stock, Sugar, Soy Sauce and Mirin, and bring to the boil over medium heat. Simmer for a few minutes, then set aside to allow soak up the sauce.
- 3
Make Soup. Place Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce, Mirin into a saucepan and bring to the boil. *Note: ‘Usukuchi’ lighter colour Soy Sauce, that is saltier, is ideal. If you use the ordinary Soy Sauce, you might need extra Salt.
- 4
Cook Udon Noodles as instructed. DO NOT add salt into the water. The best Udon Noodles are the Frozen Udon Noodles that you can find at Asian grocery stores. The Frozen Udon Noodles are already cooked, so just warm them in the boiling water.
- 5
Place drained hot Udon Noodles in a serving bowl, pour the hot soup, place Abura-age on top, add some finely chopped Spring Onion. Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy.
- 6
Note: You do not need to waste the soup. I usually drink it all.
Similar Recipes
-
Large! Kansai-Style Kitsune Udon Large! Kansai-Style Kitsune Udon
This is a kitsune udon made with homemade kitsune! If you use homemade udon noodles, it's excellent, but it's delicious even with frozen udon.It's very important to thoroughly remove the oil from the kitsune, then squeeze out the moisture before simmering in the seasonings. If you don't squeeze out enough water, the seasonings will become diluted. The color will also be diluted! If you use tofu skins for inarizushi, it's even more delicious! See. Recipe by Cooking S Papa
-
Duck-Nanban Udon Made with Chicken Duck-Nanban Udon Made with Chicken
I tried making duck nanban udon using chicken thighs.The key is to stir-fry the leeks in the chicken fat! The leeks become incredibly delicious after they soak up chicken fat! It's delicious with frozen udon noodles! Recipe by Cooking S Papa -
Easy Kansai-Style Kitsune Udon Easy Kansai-Style Kitsune Udon
My mother taught me this recipe.1) Every type of kombu dashi is different, so adjust the amount of salt to your liking.2) When making the astuaage, cut it in half and simmer it in inari sushi sauce, then store it in the freezer; this makes it easier to use up the leftovers.Be sure to properly drain the water from the noodles.2) You can also put the noodles directly into the pot. Recipe by Yuuyuu0221 -
My Family's Udon Soup My Family's Udon Soup
I came up with an easy way to make udon soup so that I wouldn't have to use store-bought soup for lunch.This is also great with thick somen noodles.I make the dashi with the rich taste of bonito and konbu.It might feel like a bit much, no worries, you'll be able to drink it all up. Recipe by Keit3 -
Pork Udon Noodles Pork Udon Noodles
The udon I ate at a restaurant was so delicious that I wanted to try recreating it.For the dashi, you can use iriko dashi or iriko and konbu. The pork is well-seasoned, so it's best if the dashi is a seasoned lightly. Also, pork that is high in fat is more flavorful, but use what you prefer. Recipe by Ojoman -
Refreshing Chilled Udon Noodles with Sudachi Citrus Refreshing Chilled Udon Noodles with Sudachi Citrus
I had a similar dish at the soba noodle restaurant in my neighborhood and thought the same idea might work with udon.This is just as delicious with somen, hiyamugi, or soba noodles. The ingredients are simple, so I recommend using a good dashi stock. It's also tasty to use diluted mentsuyu (noodle dipping sauce) with additional salt as preferred. Recipe by maepee. -
Stewed Curry Udon Noodles Stewed Curry Udon Noodles
I made curry noodle soup in a clay pot.It's a sister to the stewed miso udon noodles.Please adjust the amount of dashi base according to the size of your clay pot. You can use pork or onions instead of chicken. The egg will be cooked with remaining heat so take the pot from the heat shortly after you cover the pot. You can cook the egg to the doneness of your liking but I like it soft-poached. Recipe by Bananazakuro -
Hearty Udon Noodle Hot Pot Hearty Udon Noodle Hot Pot
I wanted to eat a hearty udon noodle hot pot.Adjust the dashi soup according to the size of the clay pot. The residual heat is hot, so after adding the eggs, cover the pot and turn the heat off quickly. Cook your eggs to your liking, but I like it soft-set. Use any leftovers in your fridge as toppings. Recipe by Bananazakuro -
Super Tasty Japanese Style Creamy Udon Using Frozen Udon Noodles Super Tasty Japanese Style Creamy Udon Using Frozen Udon Noodles
I had leftover heavy cream in the refrigerator.I also happened to have frozen udon noodles in the freezer.Since it was udon, I used Japanese flavoring ingredients, and it was surprisingly good!If it's still firm after heating up in the microwave, it will separate in the pan.Please adjust the amount of soy sauce as you like.It's a one-pan meal, so less things to wash.Spinach or bacon may be good additions.You can jazz it up in many ways. Recipe by Ryo---ko -
Mushroom Miso Udon Mushroom Miso Udon
This is a japanese menu, basically udon with miso soup, but today i made it with various of mushroom. So fragrant and delicious.
-
For Cold Days: Udon Noodles Simmered in Thick Soup For Cold Days: Udon Noodles Simmered in Thick Soup
I wanted to eat udon noodles that would warm me up, so I made thick sauce to pour over the noodles, then added ginger on top.In the picture shown above, I put kamaboko fish cakes and scallions on top.Add any ingredients you like. For 2 servings. Recipe by Suzukihanako -
Restaurant Quality Curry Udon Noodles Restaurant Quality Curry Udon Noodles
For the past 10 years, I have tried to recreate the curry udon noodles from my favorite restaurant in Osaka.A lot of people who saw this recipe in my blog made this dish. Somebody said that her husband is quite difficult to please because he had worked for a restaurant and had a strong preference, but really liked this recipe.Everything I say here is tips to recreate this dish.Stick to the cooking time and the heat described here. Otherwise you will have different results.After adding the katakuriko with water in Step 16, stir quickly to remove lumps. For 1 serving. Recipe by *ai*
More Recipes
Comments